Real Recipes From Real Home Cooks ®

coconut carrot cake

(1 rating)
Recipe by
Opal Jackson-Cakmak
Birmingham, AL

a coconut cake with ‘a different twist’

(1 rating)

Ingredients For coconut carrot cake

  • see ingredients below

How To Make coconut carrot cake

  • 1
    2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon ground cinnamon 1/2 teaspoon salt 2 cups firmly packed light brown sugar 1 1/2 cups vegetable oil 4 large eggs, beaten 1 teaspoon pure vanilla extract 1 cup chopped pecans or walnuts 1 cup grated coconut (fresh or frozen) 1/2 cup grated carrots Preheat the oven to 350 degrees [F]. Grease and flour a 12-cup tube pan. Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large mixing bowl, combine the sugar, oil, and beaten eggs and mix well. Add the dry ingredients and mix just until blended. Add the vanilla extract. Fold in nuts, coconut, and carrots. Pour the batter into the prepared pan. Bake for 1 hour, or until a cake tester inserted in the middle of the cake comes out clean. Cool the cake in the pan.

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